Serves 4

2 chicken breast halves

1 1/2 tsp. chile powder

1/2 tsp. salt

1 tsp. extra virgin olive oil

3 cups coarsely torn crisp lettuce

1/3 cup loosely packed fresh cilantro leaves

1 ripe avocado, cut into 1/2" cubes

1 generous cup grape tomatoes, quartered or 1 small tomato cup into 1/2 cubes

4 green onions, (white and greens) thinly sliced

1/2 cup crumbled feta (we used the Macedonian or Creamy Greek feta)

1/3 cup toasted pine nuts

Dressing

3 tbsp. mayonnaise (see recipe on website or whatever you have on hand)

2 tbsp. fresh lime juice

1/2 tsp. chile powder (or more to taste)

Salt and pepper to taste

Mix 1 1/2 tsp. chile powder, 1/2 tsp. salt, and 1 tsp. olive oil in a small bowl. Rub this seasoning over the chicken breasts to coat thoroughly. Grill the chicken breast on the BBQ or place under the broiler and cook until lightly browned, about 2 to 3 minutes. Flip and continue to cook until firm and cooked throughout (they should still be a bit flexible) another 2 to 3 minutes. Transfer to a cutting board and let rest for a few minutes. When cool enough to handle, chop into 1/2" pieces.

Arrange the lettuce over the bottom of a wide bowl or on a platter. Sprinkle the cilantro leaves over the lettuce. Add the diced avocado and sprinkle lightly with salt. In successive layers add the chopped chicken, diced tomato, green onions, cheese and pine nuts.

In a small bowl whisk the lime juice with the mayonnaise. Add the chile powder, about 1/8 tsp. salt and freshly ground pepper. Drizzle the dressing over the whole salad. At the table gently toss all the layers together and serve.